Aubergine and Chickpea Tagine

It’s tagine time! Traditionally tagines come from North Africa and they take their name from the cone-shaped clay pot in which they’re often cooked. The idea behind the pot is that steam leaves the food whilst cooking, condenses at the top of the pot and runs back down into the food. As the moisture was recycled it was the perfect way to cook in places where water was in short supply. We haven’t sent you a clay pot, but you do have an absolute bumper selection of ingredients to recreate a little bit of Africa in your kitchen!